Recipes

1.Bake the chocolate biscuit and cut 2 discs 14cm Ø 2. Prepare the croustillant orange. place between to parchemin paper and roll 2mm, cut 2 discs 14cm Ø 3. Make the orange crémeux, place250 gr in a 14cm ring and freeze  4. Prepare the cream anglaise for the dark chocolate mousse. Re-scale 130gr  5. Make the dark chocolate mousse 6. Montage of the entremet at picture  7. freeze the cake 8. Make the dark chocolate glaze, Gaze the cake at 35ºC 9. decorated

1. Make a pâte a choux and pipe 38gr on a cubic mould 7x7cm and silpain on egde  2. Bake at 160ºC in convection oven for 45 mn 3. Make a caramel semi liquid and let set 4. Make a caramel chantilly 5. Make and bake the streusel 6. Cup the edge of the cubic choux and pipe the caramel chanitlly, add caramel semi liquide and close with hole  7. place some chocolate on top and streusel. add icing sugar for finishing  

1. prepared hazelnut biscuit and cut disc 5 cmØ 2. Made on recipe of coffee cream, place in 2.5 x 1.5cm Ø  and freeze it 3. Prepare feuilletine hazelnut and cut 5 x 0.5cmØ 4. Make the coffee mousse  5. montage upsidown, mousse first, chemiser, place a disc of feuilletine and the biscuit at the end 6. place in freezer 7. demold and glazed a 30ºC 8. gun spray the coffee cream with milk chocolate 9. place the coffee cream on top of the gateau 10. place the chocolate decoration

1. make hazelnut sweet dough - fonçage of 4 tart 16cmØ - bake at 150ºC for 25mn 2. make home made hazelnut cream / lemon confit and cremeux lemon 3. place 80gr hazelnut praline cream on the baked tart 4. Add few lemon segment  on the bottom of the tart shell 5. Place the lemon cremeux on the tart shell (to the top) 6. place in blast freezer 7. Make the swiss meringue (add eggs white to soften the meringue) 8. Place some meringue on the clean table and deep the tart on the meringue, go just over the edge 9. pull slowly to obtain a single point and the use the torch to burn the meringue add lemon confit and some lemon segment

1. Make the craquelin 2. Make the pate a choux 3. Make the almond sweet dough 4. Make the cream diplomate 5. Make the semi liquid caramel 6. montage and presentation

Make a foncage with pâte feuilleté on a genoise mould Split the vanilla pod in half and remove the beans using the tip of a knife. Make a dry caramel and add the milk when you get desired colour Boil the milk again with the vanilla pod and the vanilla beans  mix eggs and sugar, add cornflour Mix to obtain a homogeneous preparation then add the boiling milk. Remove the vanilla pod. Cook the cream filling over low heat without stirring for a few minutes, then pour the preparation into a pie pan covered with baking paper. Bake for 30 to 40 min then let cool.

1. prepare sweet dough Make a fonçage 21cmØ and bake at 145Cº for 20-25Mn 2. Prepared pain de Gêne recipe and bake on baking tray Pipe 18cmØ at 160Cº for 12 Mn 3. Mousse coconut 4. Pineapple poach in syrup -Place the pain de Gêne in the tart shell and place some poach pineapple on top then fill with coconut mousse - Using a st Honoré tips, place the meringue around the tart as picture - Add some neutral glaze on pineapple and place in middle of the tart    

1. Prepare the apple filling and cool down 2. Make the pie dough, chilled for one hour and do the foncage. place in chiller for 20mn 3. Add the apple filling in the foncage tart  4. Slice 4-5 apple 1mm tick and arrange the apple slice around the tart 5. Melt the butter and brush all over the top and sprinkle sugar 5. Bake at 170-180ºC for 50-60mn 6. Add home made apricot nappage on top

-Préparation for Bûche termoformè 50x10cm 1. Prepared tube 3cmØ and 50cm for crémeux irish. freeze it for the insert 2. In a baking tray 30x50cm, bake the flourless chocoate sponge II 3. Roll the crémeux into the flourless chocolate sponge and place back tho freezer. keep a strip of sponge 6x50cm for insert as well 4. Make the croustillant for the base of the buche 1cm high by 6x50cm 5. Prepared the coffée mousse 6. Inser mousse first up to half buche mould 7. place the insert Irish crémeux in center 8. Add coffée mousse and Place one strip of flourless chocolate sponge 9. Finish with the croustillant by placing last on top.press down a little and place in blast freezer 2-3 hours 10. demold and glaze the bûche. glaze should be at 30-35ºC

1. Prepared pâte a choux  2. Prepared caramel mousseline 3. Prepared fondant caramel  

  Process finish Pour the morello cherry / strawberry coulis in half in the small mold. Put in the freezer. Then pour the second and refreeze. Garnish the large mold with the light cardamom cream and put the insert inside. Finish with a layer of streusel and biscuit. Garnish the small mold with morello cherry, place a cookie and freeze. Spray the big one red. Glaze red the little one. Decorations: Morello cherries, chocolate decorations

Poached lemons: Start by cutting the ends of the lemon, then cut each lemon in 8 equal slices. Remove the flesh of each slice, keeping the peel for poaching. Don't throw away the flesh either as you will use it later for segments. Blanch the lemon peel 3 times in hot water to remove the bitterness. Combine the water and sugar A and bring to a boil in a pot. Cool down to 70C then add the blanched lemon peel. Cook on very low heat for 2 hours. Add the sugar B and continue cooking for 2 more hours. Allow to cool down in the syrup before using. Lemon gel: Combine the water and lemon juice in a pot. Mix the sugar and agar agar then add it to the liquid. Bring to a boil and cook for 30 seconds. Cool down completely in the fridge. Mix with a whisk until it becomes creamy again. Lemon insert. Combine the lemon gel and the poached lemons, lemon segments and mint. Mix well. Spoon the insert mix into a half-sphere silicone mould - 4cm diameter - and freeze. Once frozen, spoon the remaining insert mix into another half-sphere mould then attach to it the frozen half-sphere already made, thus creating a full sphere. Freeze completely. Yuzu whipped ganache: Heat up the heavy cream and bloomed gelatin. Pour over the white chocolate and blend well. Add the yuzu juice and blend. Cover with plastic wrap and refrigerate for at least 8 hours. To mould the lemons: Whip ¾ of the ganache until stiff. Keep the remaining ganache as you will use it later for shaping the lemons. Transfer the whipped ganache in a pastry bag then pipe it into the sphere mould. Add the lemon insert in the center and finish off the sphere with more ganache, making sure there are no air pockets. Freeze the spheres completely. Demould them, then clean the edges if any and fix the air pockets with more ganache. To shape and finish the lemons: Pipe a bit of ganache on top of each sphere then shape both ends to look a bit like a lemon. Freeze again, then, using the heat of your hands, shape each sphere to make it look like a lemon. It's hard work, but now you can see it taking shape into an actual lemon. Keep the lemons frozen until glazing. Velvet mix: Melt both components and mix together. Add a touch of white food coloring, then yellow until you are satisfied with the color. Bring this mix to 25-30C, then dip each lemon into this mix. Arrange all the dipped lemons on a tray. Bring the velvet mix to 45-50C then spray it over the lemons to create the velvet look. As the final touches, spray the lemons with melted neutral napage, followed by a thin layer of gold powder mix with kirsh or any alchool and spray with aerograph to create a natural shine.

Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set Remove the pan from the oven and set aside. Reduce the oven temperature Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sugar, and flour. Flour might seem like an odd addition, but a little starch prevents the cheesecake from cracking as it cools Beat on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined Add the vanilla, lemon zest, lemon juice, and salt beat on low speed until just combined. Add the eggs, one at a time, mixi Mix in the sour cream. mixing on low speed until incorporated, scraping the bowl as necessary Mix in the sour cream. Make sure the batter is uniform but do not over-mix. Pour the batter on top of the crust. Set the unbaked cheesecake in a large roasting pan. Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan. The water bath (also called a bain marie) regulates the temperature and keeps the cheesecake baking at an even, low heat. The steam created by the water bath also protects the cheesecake from drying out and cracking. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 8 hours or overnight.  

Warm the cream up to 55ºC Melt the couverture ivoire and pour the cream Add the butter and benedictineground the nougatine to a fine powder When the ganache is room temperature, start whisking until creamy texture Add the ground nougatine. frame to 1cm high and cut with guitar  deep in couverture equatorial  

METHOD Stir sourdough, milk, water and half of the rye flour together Let it rest for about 3 hrs or until it shows lot of bubbles Knead sourdough mixture  with the rest ingredients to a soft dough Let it rest for 1 hr Divide dough as desired Mold round use rye flour to cover the bread Let it proof in bread basket for about 30 min Bake with  little steam  at 260 C for 5 min Open damper let all steam go out and bake for 55 min at 190 C After 30 min baking brush bread with water

METHOD Mix clay ingredients in mixer with dough hook Add olive oil On speed #2 slowly add warm water as required in batches Beat for 6 – 7 min or until dough is smooth, elastic and comes away the bowl cleanly to form a ball Lightly flour dough and knead to smooth ball, cover and allow to double in size (approx 20-25 min) Knock back dough Scale dough as desired

METHOD Mix all ingredients 8 min slow and 1 fast No resting time! Divide dough as desired Shape them to a long brezel shape. After 20 min proving keep them in the freezer for about 1 hour. Mix very carefully water and lye Drown each brezel in lye Put on baking tray with paper Sprinkle lightly with Rock Salt Bake at 240 C 12 min   Baking temperature: 235 C  Baking time: 15 min      

METHOD Mix all ingredients 5 min slow speed and 5 min fast speed. Rest dough for 30 min Knock dough back and rest again 30 min Scale as desired. Mould ball Rest 15 min Shape to baguette or as desired Proof on flour dusted couches for 1 hr Cut before baking as desired Bake with little steam at 230C Baking time depends on weight

In a verine Add 30gr coulis Manguo Passion fruit Add 40gr Jivara chocolate mousse Insert 20gr hazelnut streusel Then add additional 30 gr Jivara chocolate mousse decorate with whipped cream and chocolate decoration